A Reminder: Researchers claim that over 90% independent restaurant and Cafes fail, run into bankruptcy! If you’re foaming at the mouth for your own business and have narrowed down on food or food joints to paint your success story, then we bring you a few reality check-points through this article. It’d come handy as a mental exercise that will help you to leap across your big business brothers or sisters! It’d help those who are interested in the growth of potential and planning to maximize their stake in the hospitality industry!
The first aspect of consideration should be that food industry is a combination of retail and manufacturing. It like any other corporate venture asks for an extremely attentive management and control. The concept of control is central to this industry since food is a perishable item, resultant which, there are various stipulations on needs to adhere to regarding production, people, hygiene and its customers. This business includes all these variables as significant elements of success or failure! Therefore, it asks for far many more skills to run a successful restaurant rather that handling a successful business. And the four crucial areas where one must have competent strategy and resources to create a successful restaurant story are: operational, financial and marketing, people management.
Challenges that impact the growth of restaurants are:
· Start-up Budgets – Research and executive management
· Political – Taxes, architecture, tariffs, and much more…
· Supply Chain – This is one of the single biggest killers of casual dining success with threats in the form of providing excellent sourcing, quality, stability, standards, etc.
· Management – Trained staff is really hard and expensive to come by (meanwhile, local/hourly staff more plentiful and happy/affordable)
· Real Estate – Casual dining requires more space, parking, etc. than
· Food System – The modern day food system has made it easier and more affordable entry of processed foods (for it offers longer shelf-life, , lower costs, more consistency)
Thus, the ability to hire good staff is as important as keeping them. Since, the older the staff would get in tenure, the more mundane it will become for him that will lead to a quicker saturation point. Also, if your staff members feel good about working for you, they will showcase the same contentment in handling and dealing with your customers and vice-versa! Thus, a positive attitude and appreciation will tremendously improve their attitude and approach towards the customers. And it is highly important to remember that resultant and food joints are the only places that get the maximum word-of mouth publicity, so, one frustrated customer can ruin your public image, therefore, shattering your chances of ever pleasing the eventual or potential customers.
Thus there are a few factors that one needs to consider albeit you are a new entrant or a professional in this field. These ideas will not only improve and enhance the efficiency of your new or existing business but also help you to cater more patrons using simple techniques. A few important facets that one ought to incorporate to succeed in the hospitality industry are:
· Design and structure a business plan
· Choose a location that is strategically helpful to boost your business
· Use common sense ideas for giving better customer service
· Plan and price your menu after a thorough scientific evaluation
· Understand the latest on food preparation, HACCP and hygiene requirements
· Increase your skills for attracting and keeping better staff
· Learn coaching skills for managing your business
· Compile your own staff manual
· Make your business attractive to other potential restaurateurs
· Maintain an accurate weekly profit spread-sheet
· Generate extra cash flow
· Protect your profit
· Get the most out of cash registers
You could also opt for restaurant cash advances or loans from us, in order to meet your urgent expenses that could be re-paid in the following months without much hassle. However, to keep all these ideas in mind and keep evolving through properly planned and executed strategy is the only way to success in the Restaurant business in the U.S.
America is open and welcoming to innovative food brands and concepts than ever before. Likewise, international markets are more fertile and accessible to U.S.-based restaurant brands than ever before. Hopefully this trend will lead to a great cross-pollination of ideas, concepts, restaurant prosperity and general industry evolution.
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